Just heading in to another marathon run of site development.
While that is happening, in a few days, we'll give you a much nicer skin to work with.
I'll keep you posted ;)
Pat

Gold Members Only

If you go to the beta site, you should be able to see all the sections in the pic below.
You must log in to see all sections.
Please do as much testing as you can there in the next few days. (As always, much appreciated.)

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Update*

- Gold members caught a few bugs on the beta site. Just one left to solve.
- Solving the above and installing new software took up the week window of time I had available.
- I'd like to re-write the intro part of the site for the new temporary skin. I'll try to do that before...
- Next unbroken time slot I have is this coming weekend. I'll aim to give you the new temporary skin then.

If I put hops in at o minutes, how long do I leave them in the wort.
I no chill my wort. ie I let it cool over night.

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I'll have to honest with you, every time I see o minutes I put the hops in at 20 minutes and at flame out I remove the hop sock... If you do that Philip, you'll be losing aroma etc. Have a read of this thread Chilling Myths - Asking the Right Questions . That will help you understand things a little better.

Also, when starting out, keep things as simple as possible. So stick to 75 mins for bittering additions, 15 mins for flavour additions and 0 mins for aroma additions. If you have a...

I am in the time of year I like to make light Lagers, it is hot around here in summer so I like to be prepared.
One of my favorite hops for this style is Mount Hood, however it seems this year that the AAU percentage of the Mount Hood hops I have seen are notoriously low, down in the 2.2% range.
That can rack up fast when using them for bittering.
Being a member of the Hallertau family I see that this years crystal has a Higher AAU% but then I have really never used Crystal before and have...

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Scott
I have a friend that does a Rauch that is out of this world
he has 2 rocks that are about 6 inches in diameter. he puts them on a charcoal fire and when the boil starts he puts one in, every ten minutes or so he switches them out till the end of the boil
that beer has a smoke taste that is so good and it has a great caramel taste from the rocks hitting the wort at an elevate temp. lightly hopped just to balance the taste.
You need to experiment with the process.
:thumbs:

Doing more personal research on hops and ways of testing them... Crosby Hop Farms, just north of me here in Oregon, has a nice YouTube page with some videos showing how they test, store, and analyze their hops. Crosby uses a sensory panel where each lot of hops is graded. Imagine hops chopped up into powder, in small cups with numbers on the cups, and a group of people smell and score each lot. AND they use laboratory analysis.

I expect their large brewery customers get first choice of their...

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Nice post

I have only really seen videos on hops when watching some PBS show that featured hops.
I really enjoyed the videos here, I would like to know more about the little buggers as most of my experience is in drowning them

Scott, you would be more apt to tell with your two brews than with my Dead Guy really. Dead Guy for me is about malt forward, low IBU. I can't distinguish anything coming from the hops. Once I brewed it with a 54 IBU and the hops were more up front and I enjoyed that batch.

Please follow up when you have finished beers :)

I think the only way to find out about the Rogue hops is to jump the fence on night ;) , but it's just their way of making is sound something more than it is.

I love hops! I'm going to be brewing some big hoppy beers in the next few weeks and want a great American hop line up. I don't know all the diiferent hops that well so was wanting to know what your 5 favourite American hops are in decending order.

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Hey Primavera,

If you think you need to dry hop...which one do you prefer the fragrance of the most? Likely any of them would work... If it's me, I'd probably go Centennial. But the others have good names too and if I had them here to smell and ponder, might make a different decision.

I have an IPA in the fermenter that should be ready for dry (wet) hopping about the same time my first-year Centennial crop is ready for harvesting.

Any advice on wet hopping? Amounts? Schedule?

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Same rule of thumb for boiling: 5x the amount that you would normally use of dry hops/pellets/plug. Actually, the recommendations I have seen for using fresh hops most effectively is to use a hop back in-line as you drain the cooled wort into the fermenter (never tried it myself).

My LHBS has Czech Saaz hops that are %3 AA and they are from a 2013 crop which would make them at least 18 months old. Should I asume that they are now under %3 AA? Should I care at my still learning level of brewing and beer appreciation?
They are vacuum sealed in foil/plastic UV safe bags. But I guess by now they would be in a nice solid lump of hops and I want to get at least 400g for a double batch. Plus the price is not that great either.....Im doing a Bo Pils so I want to be kinda...

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500g would be a huge bulk buy for me Pat. Im sure its chiken feed for some.

Just thought i would start a new thread for anybody wishing to impart their hop growing knowledge.
I have a Hallertau Tradition , and Northern brewer in pots awaiting the last frost, so i can get them where they belong (in the garden).

The Hallertau looks like a real slow grower, i got about 2 feet of bine growth during August last year, then had to uproot it due to some bugs taking a shine to it.
The Northern Brewer looks like a fast one. I hadnt noticed anything until recently where it had...

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Great job guys. My crop was devastated again by Japanese beetles! Next year they get chemical treatment!

I know its a bit of a long shot, but I saw this growing in the hedgerow near a B&B that I stay in - can anyone identify what sort they are from the leaf and the cone or do I need to just pick and hope..??
hops.jpg
There were quite a few, and possibly 2 different types.

Also, when are they classed as ripe..? These didn't feel papery, more waxy at the moment

Cheers

Peter

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Almost impossible to identify hop variety by sight as far as I know. As to when are they ready.....leave them until they feel papery and seem dry . They will spring back into shape when squeezed (keep checking every few days, you'll see what I mean).

This link is to a thread on aussiehomebrewer posted by a reputable hop grower down here in Victoria on storing hops. Thought I might share the link for those interested.
I have been storing my hops in the freezer after reading a post quite some time ago recommending it. I may have to change my ways.
Cheers

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Do you add just to the glass when drinking it or do you add to the whole batch sometimes? Have you tried citron vodka or you prefer plain?
Happy turkey day all!
Ola

I have done it all. I keep a bottle in with my beer so it is always there if I need it? I keep the first run hop vodka for adding a little to marginal beers. You can make a D udweiser taste palatable? Not that I would have mega swill in my house but I brew plain amber ales for the Unbelievers and I may need to hop it up for myself...

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